Ingredients
- 1 1/2 cups self rising flour
- 2/3 cup sugar
- 3/4 cup butter, melted
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup strawberry syrup, such as Smuckers Strawberry Syrup, divided
- 1 1/2 cups heavy whipping cream
- 1/2 cup confectioners sugar
- 1/3 cup sour cream
- 1 1/2 cups fresh strawberries hulled and quartered
- 1/3 cup chopped pecans, toasted
Preparation
Step 1
Spray a 9inch square baking dish with nonstick baking spray with flour. in a large bowl, combine flour and sugar. Add butter, milk, vanilla and eggs. Beat at a low speed with an electric mixer just until blended. Pour batter into prepared dish.
Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 23 mins. Remove from oven. While cake is warm, pierce entire surface with a fork or wooden pick. Pour 3/4 cup strawberry syrup over cake. Cover and refrigerate until chilled, approximately 3 hours.
In a medium bowl, combine cream, confectioners sugar and sour cream. Beat at high speed with an electric mixer until stiff peaks form. Spread over cake; top with strawberries and pecans. Drizzle with remaining 1/4 cup strawberry syrup. Serve immediately or cover and refrigerate for up t 6 hours, adding strawberry syrup just before serving.